Chili paste
Votes: 2
Time: 20 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Chili paste - detailed recipe.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 2 stalks lemongrass (lemongrass), chopped, white part only
- 6 shallots, peeled
- 1 tbsp coarsely ground black pepper
- 2 serrano chili peppers
- 3 Thai chili peppers
- 6 cloves of garlic
- 2 tablespoons chopped ginger
- 1 tbsp. sugar
- 1 tbsp. salt
- 2 limes, squeeze the juice
- 1 tbsp Worcestershire sauce
- Rapeseed oil
We recommend
Recipe:
Combine all ingredients in a food processor. Add enough oil to ensure the paste is well-blended but still thick. Add salt to taste, if needed.
Recipes with similar ingredients: lemongrass, ginger root, serrano pepper, Worcestershire sauce, lime juice, chili paste, shallots, garlic
Author of the recipe - Ming Tsai is a professional chef, restaurateur, host and producer of cooking shows.
Categories:
recipe / Sauces / Seasonings
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